The GR.A.C.O. develops own activity where the mountains degrade toward the sweet hills of the Daunia prelude to the plain one of the Tavoliere. In this district rich in history and traditions, a variety of olives is present, her "PERANZANA", specific and unique, particularly interesting.

It's a drupe of averages dimensions to ovoidal form and compact pulp from which of it extracts an extra virgin oil from the soft and fragrant taste, very low acidity that it enriches and it exalts the taste of the dishes and they makes it irreplaceable to season cold.

The extra virgin olive oil of the GR.A.C.O. is drawn by stock of olives browsed to hand, to the correct point of maturation, selected and exempted by attacks of parasites and be transformed into oil within the 24 hours from the harvest.

The process of workmanship is done to low temperature using traditional installations how much of better the tradition has known how to express with the most advanced technology.

Other typical product of the GR.A.C.O. are the "Olive In Brine" that they are prepared choosing, through an accurate selection, those exempted by defects and completely entire, you work and absorbed in brine.

At the end of the process of "bitterish removing" that, happening without addition of chemical additives, hard around 5 months, the ready olives for the use are manufactured in bath of brine without addition of preservatives.